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Paneer Kozhukattai


Kozhukattai or Modak are a popular sweet during Ganesh Chaturthi period. They come in different flavours and shapes as per the region and stuffing used. But all of them are equally tasty.

Modak (Kozhukattai)

Image is only for representation and is not of the actual recipe


  • Rice Flour – 1 cup
  • Oil – 1 tsp
  • Salt to Taste

For Stuffing:

  • Milk Khoya – 50 gms, crumbled
  • Paneer – 1 cup, grated
  • Pista – 2 tsp, grated
  • Cashews – 2 tsp, chopped
  • Coconut – 1 tsp, grated
  • Cardamom Powder – 1/2 tsp
  • Ghee – 1 tblsp
  • Jaggery – 1 cup, crumbled


  1. Take a pan and heat it.
  2. Add the crumbled jaggery and required water.
  3. Stir it continuously until the jaggery is dissolved.
  4. Filter the jaggery syrup to remove any dust.
  5. Heat another kadai under medium flame.
  6. Melt the ghee and roast the pista and cashews.
  7.  Add the coconut, cardamom powder and the jaggery syrup.
  8. Heat them until the mixture turns thick.
  9. Add the khoya and paneer to the jaggery mixture and mix well.
  10. Now the poornam (stuffing) is ready.
  11. For the Kozhukattai,  heat 1 cup of water in a kadai.
  12. Add a pinch of salt to it.
  13. When the water starts to boil, add the processed rice flour along the sides and keep stirring.
  14. Once the flour thickens, remove from flame and keep it aside.
  15. Mix the dough well with little oil and make balls from the mixture.
  16. Flatten the balls, and then press with your thumb gently to get a cup shape.
  17. Fill in 1 tblsp of  prepared pooranam and close the balls.
  18. Heat a idly cooker with water for 10 minutes.
  19. Keep the dumplings in the cooker and steam cook for 10 to 15 minutes.
  20. Remove from the cooker.
  21. Paneer Kozhukattai is ready to serve.

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